How to make it

  • Saute bacon until crisp, remove to paper towels. Remove most of the bacon fat from the pan, reserve 2 tbsp. Add onions and saute until soft and limp.
  • Add chopped cabbage, garlic, herbs, bacon, butter and flour. Keep stirring lightly to blend and wilt the cabbage.
  • Add stock and wine.
  • Cover and simmer until the cabbage is nearly tender.
  • Add tomatoes and puree. Simmer another 10 minutes until all is tender and toothsome.
  • Put in serving dish, dollop with sour cream, spinkle with parsley.
  • Serve parmesan on the side and let guests add if they want.

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